Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Great way to use up that extra squash...and in a dessert! If you don't tell them it's there, they'll never know. You can use zucchini or yellow squash for this pie. If using zucchini and truly want to disguise it, peel off the green before shredding it.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a pie dish.

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  • Mix squash, sugar, butter, eggs, flour, lemon extract, and coconut extract together in a bowl; pour filling into pie crust.

  • Bake in the preheated oven until pie is set and lightly browned, 30 to 45 minutes.

Cook's Note:

If using a deep-dish pie crust use 1 1/2 cup grated squash. If using a standard pie crust, use 1 cup grated squash.

Nutrition Facts

249 calories; protein 4.1g; carbohydrates 24.3g; fat 15.1g; cholesterol 85mg; sodium 184.4mg. Full Nutrition
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